[Sca-cooks] Marigolds?

[Sue Clemenger]

How much of it do you need? I've got a pretty good-sized bucket collected
from my garden this past summer.  Didn't get nothin' noxious on them at all
(guaranteed), because I'm intending to use them for an herb blend (A&S
entry).
Oh, wait...what kind of marigolds are you looking for? the calendula kind?
or the african kind? Mine are all African....
There are places online that sell dried marigolds for natural dyeing, but I
don't know if they'd be okay for consumption or not....
You could also try an herb/hippie store.  We have one about a 10 min walk
from my house, called Meadowsweet Herbs that does a lot of dried herbs and
plant materials, in addition to natural soaps, lotions, etc.  I know I've
seen organic, dried marigold petals there....
--Maire

----- Original Message -----
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, December 11, 2005 10:59 AM
Subject: [Sca-cooks] Marigolds?


> Dear Friends,
> I would like to recreate the wonderful Scotch flower liquer that I
> tasted at the MKCC.  I've managed to find all of the ingredients except
> the dried marigold flowers.  I find people selling the stuff in the UK,
> Australia and Bulgaria...but none that is food grade in the US.  I am
> assuming that, like roses, you need to make sure that poisonous sprays
> weren't used on the flowers, so the ones that are dried for floral use
> wouldn't work, right?  Does anyone know where in the US one might find
> such a thing?  Or...if I can't find them in the US, how would it work to
> omit them.  The listing I have calls for lavender, rosehips, and
> elderflower...all of which I've been able to find.
>
> Thanks!
>
> Kiri